This study aims to characterize the burdock leaves, stems and roots as a novel food product and for this purpose the physicochemical parameters (the concentration of soluble substances, pH, total acidity and CIEL*a*b* color parameters), the antioxidant activity, total chlorophylls, carotenoids, tannins, total polyphenol and mineral content were investigated. Burdock samples were divided in three categories: roots, leaves and stems, each sample contained parts of several plants. One - factor analysis of variance – ANOVA strengthened that analyzed burdock samples differ significantly in terms of bioactive compounds (p < 0.001). The highest antioxidant capacity was recorded by stems and the lowest by burdock roots; one way ANOVA analysis highlighted this difference at a level of p < 0.001. Another important aspect is the minerals content; the burdock samples had a significant level of calcium, magnesium, sodium, zinc.